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(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)

Take the juice of three lemons and the peel of one, cut very thin; add a

pint, or rather more, of water, and about half a pound of white sugar,

and stir the whole well; then add one bottle of sherry, two bottles of

cyder, and about a quarter of a nutmeg grated down. Let the cup be well

mixed up, and add a few heads of borage, or balm if you have no borage;

put in one wine glass of brandy, and then add about another quarter of a

nutmeg. Let it stand for about half an hour in ice before it is used.

If you take champagne instead of cyder, so much the better.

Other Recipes

Champagne Cup I

Pour on a sliced cucumber one pint of sherry and one-half pint of
brandy. Grate the rind of two lemons over a little sugar. Add it
to the mixture with the juice of one lemon and the juice of three
oranges, half a pint of Curacao, two bottles of seltzer, three bottles
of apollinaris and three bottles of champagne. Sweeten to taste and
ice well.

Other Recipes

Champagne Cup II

Mix together two tablespoonfuls of sugar, the juice and shaved peel
of a lemon, a few slices of cucumbers, one wine glass of Curacao, one
quart of apollinaris and one quart of champagne. Pour over a block of
ice in a punch bowl.

Other Recipes

Champagne Cup III

Rub three ounces of sugar on lemon peel and put in a punch bowl with
the juice of four lemons, one quart of apollinaris, and one quart of
orgeat. Beat this well. Then add one pint of brandy, half a glass of
Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and
just before serving, pour in three quarts of champagne.

Other Recipes

Champagne Cup IV

Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed
with the juice of half a lemon, three slices of pineapple, one wine
glass each of Maraschino and brandy and a quart each of apollinaris
and champagne. Ice well.

Other Recipes

Champagne Cup V

Rub two ounces of sugar over the peel of an orange. Mix with it the
juice of an orange, two wine glasses of sherry, one wine glass of
Maraschino, and a quart each of apollinaris and champagne. Add a few
slices of cucumber and plenty of ice.

Other Recipes

Hock Cup

Pour over a block of ice in a punch bowl, a wine glass of Maraschino,
two quarts of apollinaris, two quarts of sparkling hock and the juice
of two lemons. Sweeten with two ounces of sugar.

Other Recipes

Badminton Claret Cup

Rub six lumps of sugar on a lemon, strain the juice of the lemon over
the sugar and add a glass of good sherry, two sprigs of verbena, a few
slices of cucumber and a quart of claret. Place in the bowl a large
piece of ice, and when ready to serve add a quart of sparkling mineral

Other Recipes

Moselle Cup

Place the following ingredients in a punch bowl, with a block of ice,
two ounces of sugar, the shaved peel of half an orange, three peaches
sliced, a small pineapple sliced, half a dozen apricots, a wine glass
of sherry, a quart of sparkling Moselle and a quart of apollinaris.

Other Recipes

Sauterne Cup

Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris
and champagne, a wine glass of Chartreuse and two tablespoonfuls of

Other Recipes


Squeeze into a glass pitcher the strained juice of one and one-half
lemons, add two tablespoons of powdered sugar, one tablespoon of red
curaçao; then pour in three cups of claret, and one cup of apollinaris
water. Mix thoroughly, add a few slices of orange or pineapple, or both,
and a few maraschino cherries. Cut the rinds from two cucumbers without
breaking them, hang them on the inside of the pitcher from the top; drop
in a good-sized lump of ice and serve at once in thin glasses. Place a
bunch of mint at the top of the pitcher.

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